Makes two individual pies.

For the filling:
Finely dice two small onions and a clove of garlic and gently fry in a little olive oil. When the onions are soft, add a knob of butter. When that has melted add two tablespoons of plain flour and mix well to form a paste. Add some light chicken stock and stir to form a thick sauce. For extra flavour add a dash of thai fish sauce and a tablespoon each of chopped parsley and chopped capers.
Into two pie dishes add a layer of the sauce and then add layers of prawns, flaked salmon, adding a sprinking of peas as well.

For the pastry:
We used some ready rolled puff pastry to cover the pie dishes, and brushed the top with milk.

To cook - around 20 minutes in the oven at gas mark 6.